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Pickled Cauliflower with Cinnamon
Preserves

Pickled Cauliflower with Cinnamon

240 min4 serv.21 февр. 2026 г.

Description

Homemade preserves keep for a long time. When making pickled cauliflower with cinnamon, adding beetroot works very well—it gives an interesting color, and the result will be tangy and crunchy. Cinnamon and other spices add a refined spiciness. A great idea is to pour boiling water into the jar for a couple of minutes before preparing the marinade—this makes it easier to calculate the amount of liquid, and the water will also absorb the vegetable juices, making the pickling mixture twice as flavorful.

Instructions

  1. 1

    Step 1

    Step 1

    Blanch the cleaned cauliflower florets: plunge into boiling water and remove after 5–10 seconds.

  2. 2

    Step 2

    Step 2

    Peel and cut the beets into thin matchsticks.

  3. 3

    Step 3

    Step 3

    Layer the vegetables in a 1-liter jar, placing all the spices on the bottom first.

  4. 4

    Step 4

    Step 4

    Fill the jar with boiling water, let it stand for a while, then pour the same boiling water into a pot. Add salt and sugar to the water. Bring the mixture to a boil and pour it back into the jar.

  5. 5

    Step 5

    Step 5

    Add vinegar essence before sealing. Jars of cabbage can be stored at room temperature for a couple of months.